CHICKPEA BALLS WITH CATALAN ROMESCO SAUCE
Ingredients
Serves about 3 dozen balls and 2-3 cups (500-750 ml) of sauce
CHICKPEA BALLS:
2 x 19 oz (540 ml) cans chickpeas, rinsed and drained
3 garlic cloves, smashed and minced
1 lemon, finely grated, zest only
2 tsp (10 ml) ground coriander
2 tsp (10 ml) ground cumin
1 tsp (5 ml) Hungarian paprika
½ tsp (2 ml) sea salt
freshly ground black pepper, to taste
¼ cup (60 ml) fine, dry bread crumbs
2 tbsp (30 ml) minced fresh parsley
1 egg, whisked
2 tbsp (30 ml) fresh lemon juice
3 cups (750 ml) arugula, to finish
3 tbsp (45 ml) olive oil, to finish
¼ cup (60 ml) marcona almonds, to finish
1 lemon, juice and zest, to finish
ROMESCO SAUCE:
1 large red bell pepper
2 dried Nora chilies
2 tbsp (30 ml) olive oil
1 slice white or whole wheat bread
½ yellow cooking onion, diced
1 x 14 oz (398 ml) can fire-roasted, diced tomatoes
2 garlic cloves, minced and smashe
1 pinch sea salt
1 pinch granulated sugar
½ cup (125 ml) coarsely chopped marcona almonds
1 tbsp (15 ml) red wine vinegar
extra-virgin olive oil, to finish
Instructions
- To make CHICKPEA BALLS: In a food processor, combine chickpeas, garlic, lemon zest, coriander, cumin, paprika and salt. Pulse until chickpeas are finely chopped, scraping down sides of bowl with a spatula a few times. Add pepper, to taste. Add bread crumbs, parsley, egg and lemon juice and pulse briefly to blend.
- Transfer mixture to a bowl and work with hands to fully blend. It should be consistency of cookie dough. Pinch dough together using fingertips and roll into 1 to 1½-in (2.5 to 4 cm) balls. Place on parchment-lined baking sheet, allowing a little space between balls, and refrigerate for about 30 minutes.
- Meanwhile, preheat broiler and prepare ROMESCO SAUCE: Place bell pepper on baking sheet about 4-in (10 cm) from burner. Broil, turning pepper with tongs every couple minutes until pepper is blackened and soft. Remove and cool in a covered bowl.
- In a small bowl, cover dried chilies with boiling water and set aside to soak for 30 minutes.
- Heat oil in a frying pan. Add bread and fry over medium-high heat until golden on both sides and quite crisp. Remove from pan and set aside to cool. Finely dice.
- Lower heat to medium, add onion to remaining oil in frying pan and sauté until soft. Add tomatoes, garlic, pinches of salt and sugar to taste and a little water. Simmer for 10 minutes until sauce is slightly thickened. Transfer to a large bowl and set aside.
- Once cooled, peel and seed roasted red bell pepper. Finely chop and add to tomatoes in bowl.
- Drain chilies and remove stems and seeds. Finely chop and add to tomatoes in bowl along with coarsely chopped marcona almonds. Stir everything together until well mixed.
- Fold in diced bread and red wine vinegar. Taste and add more seasonings and sugar if you wish. For a smoother mixture, whirl in food processor, if desired. Splash some extra-virgin olive oil on top. Mixture can be made ahead and refrigerated up to 2 days.
- Preheat oven to 375 F (190 C). Brush or spray chickpea balls all over with 1 tbsp (15 ml) olive oil. Bake in oven for 15 to 20 minutes or until golden and piping hot. Stir a couple of times during baking.
- To serve, toss arugula with remaining 2 tbsp (30 ml) oil, lemon zest and a little lemon juice in a medium bowl. Arrange on a platter or plate, sprinkle with a few almonds and top with Chickpea Balls and serve with a small bowl of Romesco Sauce drizzled with a little extra-virgin olive oil.
Drink Pairings
CREAMY FETA AND ASPARAGUS WITH SOFT-BOILED EGG ON COUNTRY BREAD
Ingredients
Serves 4 open faced sandwiches
4 small eggs, at room temperature
4 oz (125 g) feta cheese
2 tbsp (30 ml) plain Greek yogurt
1 tbsp + 2 tsp (15 ml + 10 ml) lemon juice, divided
12 fat asparagus spears
1 tbsp (15 ml) extra-virgin olive oil, plus extra for garnish
½ tsp (2 ml) finely grated lemon zest
flaked sea salt, such as Maldon salt, plus extra to taste
4 slices of country loaf, sliced ½-in (1.25 cm) thick and toasted
2 tbsp (30 ml) fresh chervil leaves
1 tsp (5 ml) crushed pink peppercorns
Instructions
- Bring saucepan of water to a boil. Gently lower eggs into water and boil for 6 minutes before draining and running under cold water to cool. Carefully peel and half each egg and set aside.
- In a small food processor combine feta, yogurt and 1 tbsp (15 ml) lemon juice until smooth and creamy.
- Thinly slice asparagus with vegetable peeler and place in large bowl before tossing with remaining 2 tsp (10 ml) lemon juice, olive oil, lemon zest and a pinch of salt. Marinate for 10 minutes.
- To assemble, spread creamy feta on toast and top with marinated asparagus and 2 egg halves. Garnish each with a sprinkle of chervil, pink peppercorns and an extra pinch of salt, if desired. Serve immediately.
Drink Pairings
CRAB-STUFFED PEPPERS
Ingredients
Serves 40
1 tbsp (15 ml) finely chopped preserved lemon
½ tsp (2 ml) finely chopped fresh thyme leaves
1 tbsp (15 ml) finely chopped parsley or spinach
1 cup (250 ml) crab meat
½ cup (125 ml) cream cheese, at room temperature
2 tbsp (30 ml) honey
30 to 40 sweet or hot pickled cherry peppers, drained
Instructions
- In a bowl, using a rubber spatula, stir together preserved lemon, olive oil, thyme, parsley, crab meat and cream cheese until well combined. Transfer to a piping bag with a ½ -in (1 cm) round tip. Pipe filling into peppers and serve.
Drink Pairings
ASPARAGUS AND SPRING PEA SOUP
Ingredients
Serves 4
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) olive oil
3 shallots, peeled and chopped
2 large garlic cloves, peeled and chopped
1¾ lbs (825 g) fresh asparagus, woody ends trimmed
2 cups (500 ml) lightly packed baby spinach leaves, washed and rinsed
1 cup (250 ml) fresh or frozen thawed green peas
2½ cups (625 ml) hot chicken or vegetable stock, plus extra if desired
¼ cup (60 ml) coarsely chopped fresh basil
2 tbsp (30 ml) fresh tarragon, chopped
½ lemon, zest and juice only
½ tsp (2 ml) salt
¼ tsp (1 ml) white pepper
½ cup (125 ml) plain Greek yogurt
assorted red and green microgreens, for garnish
Instructions
- In a large saucepan, heat butter and oil over medium heat until foamy. Add shallots and garlic and sauté until soft, about 2 minutes. Do not brown.
- Cut asparagus into pieces. Should be about 4 cups (1 L). Add to shallots and sauté for 3 or 4 minutes. Stir in spinach, peas and stock. Return to simmer and remove from heat. Vegetables should be tender, but still bright green in colour.
- Transfer to a high-speed blender or food processor. Add herbs, lemon zest and juice, salt and pepper. Purée until smooth and velvety. Taste and add more salt and pepper, if desired. Strain through a fine-meshed sieve, if desired.
- To serve, ladle hot soup into bowls. Garnish with a smear of yogurt and top with creatively arranged microgreens.
Drink Pairings
BRAISED LAMB WITH PISTACHIO DUKKAH AND CARROT PURÉE
Ingredients
Serves 8
BRAISED LAMB:
8 lamb osso bucco
salt and freshly ground black pepper, to taste
4 tbsp (60 ml) olive oil
2 large carrots, peeled and chopped into ½-in (1.25 cm) pieces
2 celery sticks, chopped into ½-in (1.25 cm) pieces
2 yellow onions, chopped into ½-in (1.25 cm) pieces
3 garlic cloves, minced
1¼ cup (300 ml) white wine
2 sprigs fresh thyme
1 orange, zested into long strips using a vegetable peeler and juiced
2 whole cloves
4 cups (1 L) lamb or chicken stock
grilled slices of orange, for garnish (optional)
PISTACHIO DUKKAH:
3 tbsp (45 ml) coriander seeds
1 tbsp (15 ml) cumin seeds
½ cup (125 ml) shelled pistachio nuts
¼ cup (60 ml) sesame seeds
3 tbsp (45 ml) unsweetened shredded coconut
salt and freshly ground black pepper, to taste
CARROT PURÉE:
1 lb (500 g) carrots, peeled and chopped into ½-in (1.25 cm) pieces
1 lb (500 g) yams, peeled and chopped into ½-in (1.25 cm) pieces
2 garlic cloves, minced
1 cup (250 ml) chicken stock
salt, to taste
1 tbsp (15 ml) unsalted butter
Instructions
- Preheat oven to 275 F (140 C).
- Season lamb osso bucco liberally with salt and pepper and set aside. Heat oil over medium-high heat in large frying pan. Sear osso bucco until browned on all sides. Remove from pan and set aside on a plate. Return frying pan to heat and sauté carrots, celery, onions and garlic until they begin to caramelize, about 10 minutes. Add wine to deglaze pan, scraping any browned bits off bottom of pan using wooden spoon. Allow wine to reduce by half, about 4 minutes, before stirring in thyme, strip of orange zest, juice of orange and cloves. Transfer wine mixture to a heavy-bottomed roasting pan along with stock. Place roasting pan on stovetop and bring stock mixture to a boil over high heat. Add osso bucco to pan, cover tightly with aluminum foil and place in oven to braise until fork-tender, about 2 hours. Turn osso bucco every half hour to evenly cook.
- While lamb is braising, prepare PISTACHIO DUKKAH: In a small frying pan, toast coriander and cumin seeds over medium heat until fragrant, about 2 minutes. Transfer spices to spice grinder or mortar and pestle and allow to cool completely before finely grinding. Meanwhile, toast pistachios in same frying pan as spices, stirring often, until lightly browned, about 5 minutes. Transfer to cutting board and finely chop before placing in a small bowl. Add sesame seeds and coconut to frying pan and toast until golden, about 2 minutes. Add coconut and sesame seeds to bowl with pistachios. Stir in ground spices along with salt and pepper to taste.
- Prepare CARROT PURÉE: In a mediumsized, heavy-bottomed saucepan bring carrots, yams, garlic, stock and a pinch of salt to a simmer over medium heat. Cover and cook until carrots are very tender, about 12 to 14 minutes. Purée mixture in blender or food processor with butter until smooth.
- Once osso bucco finishes braising, carefully remove from sauce and set aside, keeping warm. In a blender, purée sauce until smooth.
- To serve, dollop Carrot Purée onto serving plates. Top with a piece of osso bucco and garnish with a drizzle of sauce, a sprinkle of Pistachio Dukkah and a squeeze of juice from the grilled orange slices, if desired. Serve immediately.
Drink Pairings
CARAMELIZED GARLIC AND YAM TART
Ingredients
Serves 8
PASTRY:
1 cup (250 ml) all-purpose flour
⅓ cup (75 ml) cornmeal
1 tbsp (15 ml) granulated sugar
1 tsp (5 ml) sea salt
⅓ cup (75 ml) unsalted butter, chilled and diced
2 large egg yolks
2 tbsp (30 ml) ice water
FILLING:
1 large jewel yam
2 tsp (10 ml) olive oil
25 large garlic cloves, peeled
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) each maple syrup and cider vinegar
2 large eggs
⅓ cup (75 ml) full fat Greek plain yogurt
¾ cup (175 ml) aged white cheddar
⅓ cup (75 ml) chopped garlic scapes (optional)
⅓ x 100 g package plain goat’s cheese, crumbled
2 tsp (10 ml) finely chopped fresh thyme
salt and freshly ground black pepper
Instructions
- To make PASTRY: Place flour, cornmeal, sugar and salt in a food processor fitted with a metal blade. Pulse to blend. Add diced butter and pulse until crumbly. Whisk egg yolks and ice water together. With motor running, add egg mixture through feed tube until mixture just begins to hold together. Turn out onto a clean work surface and shape into a 5-in (12 cm) disk. Wrap in plastic wrap and refrigerate until slightly firm.
- Preheat oven to 350 F (180 C). Line baking sheet with parchment paper and set aside.
- To make FILLING: Peel yam and cut into ½-in (1.25 cm) dice. Toss in a small bowl with oil and spread out on prepared baking sheet in a single layer. Bake in oven for 10 to 15 minutes or just until fork-tender but not soft. Remove baking sheet to a cooling rack and set aside. Keep oven temperature at 350 F (180 C).
- Place garlic cloves and a few tablespoons water in a small saucepan. Simmer over medium-low heat until almost tender, about 20 minutes. Add butter and increase heat to medium, cooking until water has evaporated and garlic starts to brown. Add maple syrup and cider vinegar. Simmer over medium- low heat for 5 minutes or until most liquid has evaporated and cloves are glazed. Stir often. Remove from heat and set aside.
- Roll out pastry on a lightly floured work surface into an 11-in (28 cm) circle. Transfer pastry into a 9-in (23 cm) tart pan with removable sides and tuck pastry into pan, folding excess pastry inside tart to make a nice thick rim. Line bottom of pastry with parchment paper and fill with dried beans or pastry weights. Bake in oven for 10 minutes. Turn out dried beans reserving for another use and remove paper lining from pastry. Return pastry shell to oven and continue baking for 15 more minutes or until crust is firm and golden. Remove from oven and keep oven temperature at 350 F (180 C).
- Arrange diced yam evenly over bottom of tart shell. Combine eggs, yogurt and grated cheddar in a bowl. Stir to blend. Evenly spoon mixture over yams, spreading lightly. Scatter with garlic scapes, if using. Tuck caramelized garlic throughout top of tart and scatter with crumbled goat’s cheese and fresh thyme. Sprinkle with a few pinches of salt and pepper. Place on a baking sheet and bake in oven for 20 to 25 minutes or until firm.
- Remove and serve warm or at room temperature with a crisp salad.
Drink Pairings
CABBAGE AND CARROT SLAW
Ingredients
Serves 4 to 6
½ head green cabbage, thinly sliced
½ head red cabbage, thinly sliced
2 carrots, peeled and julienned
¼ cup (60 ml) chopped parsley
4 green onions, thinly sliced
3 tbsp (45 ml) cider vinegar
2 tbsp (30 ml) mayonnaise
2 tsp (10 ml) kosher salt
¼ tsp (1 ml) ground black pepper
1 pinch granulated sugar
Instructions
- Combine all ingredients in a large bowl. Gently toss together to blend. Cover and refrigerate for 1 hour before serving. Best served the same day it is made.
Drink Pairings
ANTIPASTO VEGETABLE NOODLE SALAD
Ingredients
Serves 6
2 thick carrots, trimmed and peeled
2 zucchini, about 8-in (20 cm) long, trimmed
1 small fennel bulb, trimmed, reserve the fronds
½ small red onion, peeled
1 cup (250 ml) halved, small heirloom
cherry tomatoes
1 yellow bell pepper, seeded and cut into thin julienne strips
1 tbsp + 3 tbsp (60 ml) extra-virgin olive oil, divided
2 slices prosciutto
1 tbsp (15 ml) lemon juice
1 small smashed and minced garlic
2 tsp (10 ml) minced fresh oregano
salt and freshly ground black pepper, to taste
pinch of sugar, optional
½ cup (125 ml) small, green, pitted olives
2 tbsp (30 ml) pine nuts, toasted
3 tbsp (45 ml) finely grated Parmesan
2 tbsp (30 ml) slivered fresh basil leaves
Instructions
- Using a hand-held vegetable peeler, or a vegetable spiralizer, shave carrots and zucchini into long thin strips or spiralized curls and place in a large bowl. Very finely dice any remaining vegetable cores and add to bowl.
- Thinly slice fennel and red onion using a mandolin, separate into rings and add to vegetables along with cherry tomatoes and julienne strips of yellow pepper.
- Heat 1 tbsp (15 ml) oil in large frying pan. As soon as it almost begins to smoke, add prosciutto and gently fry over medium heat until crispy. Transfer to a paper towellined plate to drain. When cool enough to handle, crumble into bite-sized pieces.
- In a small bowl, combine remaining 3 tbsp (45 ml) oil, lemon juice and garlic. Whisk together to blend. Whisk in minced oregano until blended. Add salt and pepper to taste. Add sugar, if desired.
- When ready to serve salad, give olive oil dressing a quick whisk and drizzle over vegetables. Gently toss to evenly coat. Note: Do not toss salad with dressing until immediately before serving, or salad will water out. Divide among serving plates and scatter with olives, pine nuts, Parmesan and basil. Place a couple of pieces prosciutto on top and serve.
Drink Pairings
BRAISED PORK CHEEK WITH GRILLED ASPARAGUS
Ingredients
Serves 2
PORK BRINE:
¾ cup (175 ml) each of kosher salt and granulated sugar
1 cup (250 ml) boiling water
1 tsp (5 ml) whole black peppercorns
2 bay leaves
2 sprigs thyme
20 star anise
½ head of garlic
BRAISED PORK CHEEK AND ASPARAGUS:
1 lb (500 g) fresh, natural fed pork cheek, cleaned of all silver skin
2 tsp + 1 tbsp (10 ml + 15 ml) olive oil, divided
¼ cup (60 ml) all-purpose flour
½ cup (125 ml) medium-diced onion
¼ cup (60 ml) medium-diced carrot
¼ cup (60 ml) medium-diced celery
2 garlic cloves, peeled
4 cups (1 L) ham or chicken stock
sherry vinegar to taste
16 large asparagus spears, trimmed
grainy mustard
fresh herbs, such as nasturtium, for garnish
Mustard Dressing, for dotting plate (optional)
MUSTARD DRESSING:
1 egg yolk
2 tbsp (30 ml) Dijon mustard
2 oz (60 ml) extra-virgin olive oil
1 dash of rice wine vinegar
salt, to taste
Instructions
- To make PORK BRINE: Combine kosher salt and granulated sugar in a container large enough to hold 5 cups (1.25 L) of liquid and 1 lb (500 g) of meat. Add 1 cup (250 ml) boiling water to dissolve salt and sugar. Add peppercorns, bay leaves, sprigs of thyme, star anise and garlic. Add remaining cold water to yield 5 cups (1.25 L) total and stir in. Chill brine before adding pork. Cover tightly and refrigerate for 12 hours.
- Brine cheeks overnight, then remove from brine and place on a towel. Let dry in fridge for minimum 1 hour.
- Preheat oven to 285 F (140 C). Heat 2 tsp (10 ml) olive oil in a medium ovenproof saucepan. Lightly dust pork cheek with flour and brown gently, remove meat and add diced vegetables and garlic and sweat over medium heat just until softened, a couple of minutes. Add ham or chicken stock and deglaze pan.
- Add pork cheeks to stock. Cover and slow braise in oven for about 1½ hours or until pork is tender. Remove from oven and allow meat to cool in stock. Then remove meat and pat dry with paper towel.
- Strain stock and return to saucepan. Bring to a boil and cook over medium heat until reduced to about 1 cup (250 ml) and thickened to a glazing consistency, about 30 minutes. Taste and add a splash of sherry vinegar, to taste.
- To make MUSTARD DRESSING: Whisk together egg yolk and Dijon mustard, while streaming in extra-virgin olive oil. When thickened add a dash of rice wine vinegar and salt, to taste.
- Shortly before serving preheat grill and oil trimmed asparagus with 1 tbsp (15 ml) oil and season with salt and pepper.
- Add cheeks to reduced glaze and warm through.
- Meanwhile, grill asparagus lightly on preheated grill. Remove and brush lightly with grainy mustard.
- Serve pork cheeks with grilled asparagus alongside and a little extra reduced glaze drizzled over top. Finish plate with dollops of Mustard Dressing on plate, if desired.
Drink Pairings
ASPARAGUS SALAD
Ingredients
Serves 4
¾ cup (175 ml) fresh orange juice, strained
1 tbsp (15 ml) white balsamic vinegar
1 tsp (5 ml) orange zest, cut into long, thin ribbons
1 tsp (5 ml) minced shallot
1 tbsp (15 ml) extra-virgin olive oil
salt and freshly ground black pepper, to taste
16 fresh asparagus spears, trimmed
1 tsp (5 ml) kosher salt
1 medium-sized green zucchini
2 seedless oranges, peeled and segmented
micro greens for garnish
Instructions
- To make dressing, in a small saucepan, bring orange juice to a boil over mediumhigh heat. Cook until reduced by half, about 8 to 10 minutes. Transfer juice to a medium-sized bowl and cool completely. Add balsamic vinegar, zest and shallots. Drizzle olive oil, whisking continually until smooth. Season with salt and pepper, to taste. Refrigerate until chilled.
- Fill a large bowl with water and ice cubes and set aside. To blanch asparagus, bring a medium-sized saucepan with water to a boil. Add kosher salt, then asparagus. When water returns to a boil, cook for 1 minute. Remove asparagus from saucepan and place in ice water. Cool completely in water, then pat spears dry. Refrigerate in a large dish until ready to serve.
- Wash and dry zucchini. Using a vegetable peeler or mandoline, cut very thinly and add to asparagus in refrigerator.
- When ready to serve salad, place 4 asparagus spears (whole or cut up) and some zucchini slices on each plate. Add orange segments and micro greens and drizzle with vinaigrette. Serve immediately.